Cheesy bean tortilla rolls

Total Time
7 min
7 min
0 min
Black beans, fresh peppers, and two types of cheese make this tiny little Tex-Mex appetizer hard to pass up. The filling for the wraps can be made a day ahead and the tortillas can be filled and rolled early on the day you plan to serve them. If you’d like more spice, you can stir some of the jalapeño seeds into the bean mixture. Since most of the pepper’s heat will come from its seeds, add a little at a time until you reach your preferred heat level. Two servings (4 pieces) are also hearty enough to incorporate into to your brown-bag-lunch routine.


Canned black beans

¾ cup(s), rinsed and drained

Weight Watchers Reduced-fat Mexican style shredded cheese

½ cup(s)

Low fat cream cheese

3 oz, (Neufchâtel), at room temperature


4 medium, thinly sliced

Red bell pepper

½ medium, seeded and diced

Jalapeño pepper

1 medium, seeded and minced (wear gloves to prevent irritation)

Fat free flour tortilla

6 medium


  1. Mash the beans with a fork in a medium bowl. Stir in the cheddar cheese, cream cheese, scallions, bell pepper, and jalapeño pepper until blended.
  2. Warm the tortillas according to package directions. Spread 1⁄4 cup of the bean mixture onto each tortilla. Roll up then cut each tortilla crosswise into fourths, making a total of 24 pieces. To serve, arrange the pieces cut-side up on a plate. Yields 2 pieces per serving.


Simply cover the rolls with a damp paper towel then with plastic wrap and keep refrigerated. Slice them just before serving. For added flavor, use sun-dried tomato tortillas.